Chicken Risotto
8:00:00 PM| Ingredients | Quantity |
| Cooked chicken (diced) | 450 gm |
| Onions | 115 gm |
| Garlic | 1 flake |
| Mushrooms | 115 gm |
| Chicken Stock | 750 ml |
| Butter | 30 gm |
| Rice | 340 gm |
| Tomatos | 250 gm |
| Carrots | 115 gm |
| Celery | 1 stock |
| Lean ham | 30 gm |
| White wine (if available) | 150 ml |
Methods to Prepare:
- Heat butter. Saute chopped onions, garlic, celery and chopped carrots
- After five minutes, add chopped mushrooms and tomatos (peeled and cut into small pieces)
- Allow to cook for 5 minutes
- Stir in diced chicken, chopped ham and wine
- Increase heat so that dish cooks fast for a couple of minutes
- Add seasoning. Stir in stock
- Cover pan and allow to cook slowly for 30 minutes
- Add rice and cook using more chicken stock if neccesary for cooking rice
- Finally stir in grated parmesan cheese and a generous amount of butter.
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